Grilled Pound Cake Sundaes With Raspberry Topping Recipes

GRILLED POUND CAKE WITH BERRIES RECIPE BY TASTY

Steps:

• Clean the grill grates if necessary. Preheat the grill on high heat for 10 minutes.
• Slice the pound cake into 7 1-inch (2 ½ cm) slices. LIghtly brush both sides of each slice with melted butter. Set aside.
• Hold a paper towel between tongs and dip it in the canola oil. Carefully oil the grill grates.
• Thread about 4 strawberries onto each bamboo skewer. Place the skewers on the oiled grates, cover, and grill for 2 minutes on each side without disturbing, until the strawberries have grill marks. Transfer the skewered strawberries to a cutting board and let cool slightly.
• Reduce the grill to medium-high heat.
• Cut the strawberries in half lengthwise. Transfer to a large bowl with the blackberries, sugar, and lemon juice and toss well. Let the berries macerate while you grill the pound cake.
• Arrange the slices of cake on the grates, cover, and grill for 2 minutes, then flip and grill on the other side for 2 minutes more, until the cake is well toasted with grill marks.
• Transfer the grilled cake to serving plates and top with a dollop of whipped cream and the macerated berries.
• Enjoy!

RASPBERRY SUNDAES

Steps:

• Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.

GRILLED PINEAPPLE BUTTERSCOTCH SUNDAES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
• Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
• Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.

GRILLED POUND CAKE WITH BERRIES

Steps:

• In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.

GRILLED COCONUT POUNDCAKE SUNDAES WITH TROPICAL FRUIT

Steps:

• Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery).
• Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total.
• Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.

OLD FASHIONED POUND CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Sift together the flour, salt and nutmeg. Set aside.
• Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour the batter into the prepared pan. Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
• For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.

GRILLED POUND CAKE "BRATS"

Steps:

• In a medium bowl, add 1 pint of blackberries, 2 tablespoons of baker's sugar, half of the lemon zest, half of the lemon juice and 1/8 teaspoon of cinnamon. Stir to combine. Cover the bowl and refrigerate overnight.
• Preheat a grill to medium.
• Cut the pound cake into 8 even rectangular slices. Cut a V-shape out of 1 side of each section and grill the slices over medium heat until grill marks appear.
• For the blackberry sauce: Blitz together in a blender the remaining 1/2 cup of baker's sugar, 1 pint of blackberries, remaining lemon zest and lemon juice and a little water, if needed, to make a smooth sauce.
• Whip the cream in a small bowl with a hand mixer, and add some sugar and cinnamon, to taste. Arrange the pound cake on a serving platter. Put some of the macerated berries inside the cut out V-shape of each pound cake section. Top with blackberry sauce and whipped cream. Garnish with sprig of mint and serve.

GRILLED POUND CAKE SUNDAES

Steps:

• Prepare grill for direct heat cooking.
• Stir together melted butter, 1/4 cup sugar and cinnamon. Set side.
• Coat both sides of pound cake with cooking spray or brush with additional melted butter.
• Grill pound cake over direct heat until lightly browned, turning once, 30 seconds to 1 minute per side.
• Remove pound cake from grill. Place one piece of cake each on six serving plates.
• Brush tops of pound cake slices with butter mixture.
• Grill pineapple slices over direct heat until lightly browned, turning once, 1 or 2 minutes per side. If using canned pineapple slices adjust cooking time accordingly.
• Toss strawberries, grapes and oranges with 2 Tablespoons sugar.
• Cut each pineapple slice into quarters.
• Top grilled cake with fruit, caramel topping if using, and ice cream.

GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well.
• In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
• Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
• Raspberry Topping: Combine all ingredients in pot and let simmer until thickened.